About

Sourcing our products directly from the producers gives us the opportunity to exchange thoughts and ideas about their production and produce. We do not hesitate to visit their land or go to sea with them in order to better understand their challenges. The relationships we maintain with our producers feed their research and make it possible for them to adapt themselves to the needs of the restaurant industry and of the consumers. Furthermore, the expertise and commitment of our producers make it possible for us to learn more and discover a variety of local products.

We have our producers to thank for crosnes or morelle de Balbis, duck foie gras or sea buckthorn berries; lamb or sea snails.

These artisans inspire our cuisines by bringing to them various tastes, textures and natural flavours of unparalleled freshness.

Bas Saint-Laurent

Ferme Bio Rousseau

Les Jardins de la mer

Cantons-de-l'Est

Calendula

Face de boeuf

Ferme Besnier

Lapinambourg

Centre-du-Québec

Élevages de pigeoneaux Turlo

Gaspésie-Îles de la Madeleine

Afishionado

Homard du cap des Îles

Les Pêcheries Jean-Élie Lelièvre

La Renaissance des Îles

Fermes marines

Lanaudière

La Coop Agrobio du Québec

Laurentides

Ferme Gaspor

Gourmet Sauvage

Jean-Pierre Bertrand

Les Jardiniers du Chef

Mauricie

Ferme le Crépuscule

Pur Safran

Montérégie

Ferme de l'étang

Ferme des petits cailloux

Ferme des Quatre-Temps

Ferme la Canardière

La sublime asperge

Laiterie Chagnon

L'envolée sauvagine

Les produits d'Antoine

Miellerie artisanale Bérubé

Patate passion

Plume des champs

Montréal

Birri et frères

Blanc de gris

Boulangerie Hof Kelsten

Outaouais

Les viandes de la petite nation